| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lb | County-style spare ribs |
| 6 | Pieces pork neck bones | |
| 8 | c | Water |
| 6 | Cloves garlic, finely mashed | |
| Salt and pepper | ||
| 1/2 | Onion cut in thick slices | |
| 2 | 16 oz. white hominy |
INSTRUCTIONS
Place first 6 ingredients in a large soup pot and cook for 45 minutes over medium heat, partially covered. Test for doneness after 30 minutes and adjust heat accordingly. Best to simmer the last 15 or 20 minutes. As soon as meat feels done but not falling off the bones, add hominy, juice and all. Simmer for a few minutes more, and correct seasoning. Broth should be very tasty. Serve in large soup bowls, with dishes for bones handy. Serve 2 ribs and one neck bone per person. Garnishes: chopped green onions, crushed dry oregano leaves, chopped fresh cilantro leaves, quartered fresh limes, and crushed red pepper flakes. Serve with garlic toast or hot garlic bread. Posted to CHILE-HEADS DIGEST V3 #145 Date: Wed, 30 Oct 1996 13:03:51 -0600 From: Judy Howle <howle@ebicom.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 59.3mg
Potassium: 108.2mg
Carbohydrates: 5.7g
Fiber: 1g
Sugar: 2.6g
Protein: <1g